Peanut butter Pie (Mom's)

• 1 C. powdered sugar
• 1/2 C. peanut butter
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (12 oz.) container cool whip
• 1 chocolate graham cracker pie crust
• 2 Reeses peanut butter cups, chopped up for garnish

Use an electric or stand mixer to combine powered sugar, peanut butter, cream cheese and cool whip. Pour the mixture into the pie crust. Top with chopped peanut butter cups. Refrigerate several hours before serving.

Asian Peanut Chicken and Noodles

Place into a large bowl:

• 1 lb. cooked linguine noodles; drain and rinse
• 2 bunches sliced green onion
• 1 Tbsp. chopped cilantro (or more if you like)
• 1 jalapeno; seeded/deveined, finely chopped
• 1 lb. sugar snap peas
• 3 grilled chicken breasts, cut into bite size

In a blender, mix together: (don't substitute any ingredients!)

• 1/2 C. soy sauce
• 1/4 C. peanut butter
• 1/4 C. rice vinegar
• 1/4 C. sesame oil
• 2 Tbsp. sugar

Toss dressing over salad. Serve warm or chilled.

Mom's Peanutbutter Cookies

Preheat oven to: 375 degrees
Bake time: 12-14 minutes

Cream together:

• 1 cup Crisco
• 1 cup real butter (2 sticks); softened to room temp.
  
• 2 cups peanut butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs

Add in:

• 2.5 cups flour (slowly)
• 1.5 tesp. baking soda
• 1 tesp. baking powder
• 1.2 tesp. salt

Use an ice cream scoop to scoop onto greased cookie sheet. Press down with sugared fork before baking. Bake for 12-14 minutes. Do not overbake!

Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest. I got this off Oprah. It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon.

Makes 24 cookies

Ingredients:

• 1/4 cup dry-roasted peanuts , finely chopped
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) refrigerated peanut butter cookies , well chilled
• no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.